In a frying pan (our preferred frying pan is a large wok), heat extra virgin olive oil over medium heat until shimmering, but not smoking.

Working in batches, coat each piece of cod in the flour and then dip in the egg mixture. Allow extra egg to drip off of the fish and then carefully place 5-6 pieces of fish into your readied oil. Fry, turning once, until perfectly golden-brown and cooked through. Place on a rack to allow excess oil to drip off.

Serve on a platter along with French fries and olive oil mayonnaise, garnished with lemon wedges. Sidra from Asturias, Spain, is the perfect beverage.